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White Chocolate Coconut Bundt Cake

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A moist and flavorful bundt cake combining tropical coconut flavors with sweet white chocolate, topped with creamy coconut buttercream and crunchy toasted coconut and toffee bits.

Ingredients

3 cups (360 g) all-purpose flour

2 teaspoons (8 g) baking powder

1 teaspoon (6 g) salt

½ cup (125 g) canned coconut milk, mixed before measuring

½ cup (120 g) buttermilk, at room temperature

1 tablespoon (16 g) coconut emulsion or extract

1 ¾ cups (350 g) granulated sugar

1 cup (226 g) unsalted butter, at room temperature

4 ounces white chocolate, melted

3 eggs, at room temperature

2 egg whites, at room temperature

For the Coconut Buttercream:

½ cup (113 g) unsalted butter, slightly cold

4 ounces cream cheese

2 ½ cups (312.5 g) powdered sugar, measured then sifted

1 teaspoon (5.3 g) coconut emulsion

Pinch of salt

Garnish:

1 cup (95 g) sweetened shredded coconut

1 cup (95 g) toasted coconut

1 cup toffee baking bits

Instructions

  1. Preheat oven to 325°F (163°C). Spray a 12-cup bundt pan with nonstick spray and dust with granulated sugar. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a small bowl, stir together coconut milk, buttermilk, and coconut emulsion. Set aside.
  4. In a stand mixer bowl, beat butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
  5. Add melted white chocolate, mixing until combined.
  6. Add eggs and egg whites one at a time, beating well after each addition.
  7. With mixer on low speed, add flour mixture in three additions, alternating with coconut mixture, beginning and ending with flour mixture. Mix until just combined.
  8. Pour batter into prepared bundt pan.
  9. Sprinkle bottom of the cake (which will become the top) with toasted coconut and toffee bits.
  10. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  11. Let cake cool in pan for 10 minutes, then invert onto wire rack to cool completely.
  12. Once cooled, spread or pipe coconut buttercream over the top of the cake.
  13. Sprinkle with shredded coconut and toasted coconut.

Notes

  • Gluten-Free option: Use gluten-free flour blend instead of all-purpose flour.
  • Dairy-Free option: Use dairy-free butter and coconut milk.
  • Nut-Free option: Omit toffee bits if allergic.
  • Store in airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 1 week; bring to room temperature before serving.
  • Freeze wrapped tightly for up to 3 months; thaw overnight in refrigerator.
  • To toast coconut at home: Bake shredded coconut at 350°F (177°C) for 5–7 minutes, stirring occasionally.
  • Substitute coconut emulsion with coconut extract if needed.
  • Use white chocolate for best flavor; milk or dark chocolate can be experimented with.
  • Use nonstick spray and sugar dusting to prevent sticking in bundt pan.

Nutrition

Find it online: http://recipesbyjanet.com/white-chocolate-coconut-bundt-cake/